Nutritionist’s notebook and coriander

Made from dried seeds, fruits, roots, barks, herbs and other plant substances, spices are used to flavour and enhance our food. They’ve been used for centuries, not just for imparting flavour, but als

Herbalist and author Bevin Cohen explains how to nurture wider home-grown medicinal and culinary loveliness in an extract from his new book, Herbs in Every Season

Worried about your wrinkles and wobbly bits? Get trim and slow the signs of ageing with spices – the new skincare and slimming superheroes. Try this spicy plan and you could lose up to 14lbs in a month...

We all know that growing your own fruit, veg and herbs has plentiful health benefits – both physical and mental – but did you know, some of the crops you can grow may also give you a natural boost and

Bold recipes with zing inspired by a chef’s time spent living in Mexico City

■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins 1 onion, roughly chopped100g ginger, peeled and chopped50ml vegetable oil2 tsp garam marsala1 tsp ground turmeric1 red chilli, deseeded andfinely chopped400g c